Dumpling-Style Pork Meatballs over Jasmin Rice
with Bok Choy and DIY Chili Crisp
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
1 tbsp
Moo Shu Spice Blend
(Contains Soy, Sulphites, Wheat May contain Milk, Mustard, Tree nuts, Peanuts, Sesame)
2 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
1 tbsp
Sesame Oil
(Contains Sesame)
1 tsp
Chili Flakes
2 unit(s)
Shanghai Bok Choy
¾ cup
Jasmine Rice
28 g
Crispy Shallots
(Contains Wheat)
4 tbsp
Hoisin Sauce
(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)
56 g
Carrot, julienned
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
Nutrition Values
Instructions
- Using a strainer, rinse rice until water runs clear.
- Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, line a baking sheet with parchment paper. Set aside.
- Add beef, half the garlic puree, Moo Shu spice blend and half the crispy shallots to a large bowl. Season with 1/4 tsp salt and 1/8 tsp pepper, then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!)
- Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).
- Arrange meatballs on the prepared baking sheet.
- Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
- Heat a small pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then remaining garlic and chili flakes.
- Cook, stirring occasionally, until fragrant, 1-2 min.
- Remove pot from heat.
- Add 1/4 tsp sugar, 1/2 tsp soy sauce (dbl both for 4 ppl) and remaining crispy shallots, then stir to combine.
- Set aside.
- Meanwhile, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, the bok choy and carrots. Cook, stirring often, until tender-crisp, 2-3 min.
- Season with salt and pepper.
- Remove from heat.
- Heat the same pan (from step 4) over medium-low heat. When hot, add 2 tbsp oil (dbl for 4 ppl) and swirl pan, until melted.
- Crack in two eggs (dbl for 4 ppl).
- Season with salt and pepper.
- Pan-fry, covered, until egg white is set, 2-3 min. (NOTE: The yolk will still be runny!)
- Remove pan from heat.
- Stir together hoisin and soy sauce in a large bowl.
- Add meatballs to bowl, toss to coat meatballs.
- Fluff rice with a fork.
- Divide rice between plates.
- Top with meatballs, veggies and egg.
- Drizzle over as much chili crisp as you like.